Kitchen & Food Safety Watch
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Index... Akan Datang!
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This is a thread I've always wanted to start!
Since this is going to be a thread that spans a lot of topics, we'll just discuss things as and when we think of them.
First topic in here... chopping boards!
Did you know that it's better to use wooden chopping boards over plastic ones?
It's been discovered that bacteria actually find it tougher to thrive on wooden chopping boards! Yes, the wooden board is more resistant to bacterial buildup than plastic ones!
Ever notice that your plastic chopping boards often get knife 'scars' on the cutting surface? Germs that cause food poisoning, eg Salmonella, which is commonly found in raw chicken, can actually hide out in the knife-scarred nooks and crannies of a plastic cutting board!
Even if you scrub the plastic chopping board with hot water and dishwashing detergent, old, scarred plastic boards would be resistant to this decontamination process.
However, on wooden chopping boards, both old AND new, the bacteria has been known to die off within three minutes! Researchers think that one possible reason could be that the porous surface of the wooden boards deprives the bacteria of water, causing them to die.
So, choose the wooden chopping boards over the plastic ones!! And if you have an old, badly-knife-scarred plastic board, it's time to trash it... and get a wooden one!
Also, I know this is not a common habit in most households here but please, please cultivate the habit of using different boards for cutting different stuff, for eg... one for cutting raw meats and poultry, and one for produce (ie. vegetables), bread and fruits.
Imagine this, you have just sliced some raw meat on your chopping board, and have given it a quick rinse (not enough, but more on this later!). Because you have not washed it thoroughly, some bacteria is lingering on it. Then you happily slice your apple on it and pop it right into your mouth.
That's one way of getting food poisoning, if you're 'suay' (down on your luck).
Using different boards would eliminate cross-contamination. You'd just need two anyways... one for raw meat, another for cooked food or ready-to-eat food.
Granted, our grandparents didn't die doing that, but they weren't exposed to a wide army of bacteria and microorganisms like we are today either. And, when people died 'mysteriously' in their time, nobody would ever know the real reason why anyways.
So, folks! Get that wooden chopping board... and get more than one!
Next topic... priming your wooden chopping board for use (yes, surprise! You actually are advised to do that! Not buy, wash, then happily chop-chop away! hehe! ) and washing it properly, the hygienic way!
Happy chopping!!
Oi! Oi! No murders, please!! -
Part II!
Seasoning your wooden chopping board
Before using a new wooden board, season it to prevent staining and absorption of food odors and bacteria.
Purchase a bottle of mineral oil that is edible and tasteless. Vegetable and Olive oils cannot be used because they can turn rancid.
Pour the oil into a container and warm the oil slightly. Using a soft cloth, apply the warmed oil in the direction of the grain, allowing the oil to soak in. You'll need 4-5 coats for this initial seasoning.
After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood (oxidation or hardening of the oil will take approximately 6 hours).
Re-oil the butcher block monthly or as often as needed.
Oiling the chopping board will seal the grain against bacteria. An oil finish helps to prevent the wood from cracking or pulling apart at the seams.
I think most of us do not practice this. We just use and throw, buy a new one! hehe! Well, in case you buy an expensive wooden chopping board and want to maintain it in tip-top condition for as long as possible, or, in case you want to follow 'professional practices' in your kitchen, this info would help! -
Part III
Washing Your Chopping Board
Scrub all chopping boards thoroughly with hot water and dishwashing detergent.
After washing, try to keep the cutting surface as dry as possible. Resident bacteria survive no more than a few hours without moisture. Beware of moisture collecting beneath the board if you leave it on the counter. If you can, prop one end up when not using your board.
Use a good steel scraper or spatula to scrape the board will actually remove 75% of the moisture that builds up on a wooden cutting board when it's in use.
Never use a steel brush or a steel sponge on a wooden chopping board though (a steel brush will ruff up the finish and should be avoided).
So, there ya go! Happy chopping!! -
Out of curiosity,
- Which chopping board do you or your mom or wife use? Wooden or Plastic?
- Do you have at least two chopping boards at one time and use one for raw meat, one for cooked / ready-to-eat food? -
Plastic board for bread and Wooden for everything else.Originally posted by Rhonda:Out of curiosity,
- Which chopping board do you or your mom or wife use? Wooden or Plastic?
- Do you have at least two chopping boards at one time and use one for raw meat, one for cooked / ready-to-eat food?
My mom's wooden board stinks like hell. Any idea how to get rid of the smell? Had always pester her to change to plastic because the wooden one stinks.. -
Hey thanks for starting this oh so interesting & useful thread!
We use plastic chopping boards at home. I bought a pack of 5 that had diff. colours.... red for meat, green for vegies, yellow for cheeses, and... I can't rem. the other colours cos we never use them
But the next time our plastic chopping boards get too mangled to use, I'll be switching to a wooden chopping board! There are some really pretty ones over here... it'll match the decor of our new house! *dreaming* -
Soak in a solution of dissolved baking soda? Or, rub lemon / lime on it, let stand for a while, then rinse?Originally posted by I_am_PeTe_Parker:Plastic board for bread and Wooden for everything else.
My mom's wooden board stinks like hell. Any idea how to get rid of the smell? Had always pester her to change to plastic because the wooden one stinks..
Read these kitchen tips somewhere a long time back. Hope it works!
And psst... tell her about the germs and bacteria! (I know she'll probably say she's used it to cook for so long and all of you are ok, yada-yada! hehehe!) -
Good practice, having different chopping boards for different types of food.Originally posted by SydneyLibrarian:Hey thanks for starting this oh so interesting & useful thread!
We use plastic chopping boards at home. I bought a pack of 5 that had diff. colours.... red for meat, green for vegies, yellow for cheeses, and... I can't rem. the other colours cos we never use them
But the next time our plastic chopping boards get too mangled to use, I'll be switching to a wooden chopping board! There are some really pretty ones over here... it'll match the decor of our new house! *dreaming* No cross-contamination there! 
Make sure the next chopping board you purchase is wooden! If you're really like, super ngeow (super fussy), you can even choose the colour of the wood to match your kitchen decor!
Now, that would be something Brie of Desperate Housewives would do! -
okie now i noe wat kinda chopping board for my new kitchen..... and err... must oil it meh? very troublesome leh .... yes i lazy.....
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No need to if you don't wanna!Originally posted by tare:okie now i noe wat kinda chopping board for my new kitchen..... and err... must oil it meh? very troublesome leh .... yes i lazy.....
'New kitchen'? Renovating now? -
going to start soon... now start to source for everything... head big!Originally posted by Rhonda:No need to if you don't wanna!
'New kitchen'? Renovating now?
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Eh... if no one's accompanying you to shop, I go with you, can??Originally posted by tare:going to start soon... now start to source for everything... head big! I like to shop for kitchenware! I help you!! -
hehehe i need to do the bigger stuff 1st... those small stuffs i move in liao then shop also can.... no worry need help i'll SHOUT!!!Originally posted by Rhonda:Eh... if no one's accompanying you to shop, I go with you, can?? I like to shop for kitchenware! I help you!! -
Originally posted by tare:hehehe i need to do the bigger stuff 1st... those small stuffs i move in liao then shop also can.... no worry need help i'll SHOUT!!!
Me very kaypoh, hor? hehehe! -
hehehe... kaypoh good... cos will end up as my volunteer aka free labor!Originally posted by Rhonda:
Me very kaypoh, hor? hehehe! -
Oh golly........we are twins!!!! I colour-code my chopping boards too.Originally posted by SydneyLibrarian:Hey thanks for starting this oh so interesting & useful thread!
We use plastic chopping boards at home. I bought a pack of 5 that had diff. colours.... red for meat, green for vegies, yellow for cheeses, and... I can't rem. the other colours cos we never use them
But the next time our plastic chopping boards get too mangled to use, I'll be switching to a wooden chopping board! There are some really pretty ones over here... it'll match the decor of our new house! *dreaming*
But thanks Rhonda, for opening this thread. I have only ONE wooden board....for baking. Looks like I am heading out to get more. -
Ahem... I have a kitchen-related question, would appreciate if anyone could help me out
I used my new hot water dispenser for the first time last night. It's an electrical, boil & reboil water dispenser.
Unfortunately the resulting boiled water had this nasty plastic smell and taste. Before using I had rinsed the inside of the dispenser.
Could someone teach me how to get rid of the plastic smell and taste in the water or dispenser?
In addition, if anyone has websites to recommend for kitchen tips, do share here. I need all the help I can get -
How about boil, throw away the water, and repeat until the smell is gone? Or soak the water with lemon juice overnight (water at room temperature, not hot water), and pour away the next day. It should get rid of the plastic smell by then (hope you won't mind the smell of lemon instead?).Originally posted by choco B:Could someone teach me how to get rid of the plastic smell and taste in the water or dispenser?
Dept stores sell the scale-remover which may help remove the odour, although I hvn't tried it.
Good luck! -
i thought the scale removers were for places with hard water?
the water causes "scaling" in appliances...Originally posted by Wanda:How about boil, throw away the water, and repeat until the smell is gone? Or soak the water with lemon juice overnight (water at room temperature, not hot water), and pour away the next day. It should get rid of the plastic smell by then (hope you won't mind the smell of lemon instead?).
Dept stores sell the scale-remover which may help remove the odour, although I hvn't tried it.
Good luck! -
NEWS!!!
there is a sudden increase in the sales of wooden chopping boards. police does not suspect foul play!!! -
Sorry to sound like a wet blanket, but i like to point out several things.
1) The most u have to watch out for is cross-contamination.
2) because you cook most of the meats, you don't really have to worry about bacteria..etc. because it's going to be boiled or deep fried/fried anyway.
(and it made much less sense because in the past, people don't comprehend sashimi. and by right, you cut sashimi with a totally seperate cutting board.)
3) with plastic, you can wash with soap, but with wooden, the soap may leave residues in the grains... thats food for thought.
as for smells with your wooden block, you can try sunning the block for a couple of hours for a few days, it's free. and it will get rid of those 'mould' spots.
Also the type of knife selected to cut meat is important. use the correct knife for the job, and make sure it is sharpened sufficiently. So you will minimize over exerting force and muck up the board too early, too much.
Oh, btw, when it came to cutting meats (or whole chickens), I've not come to the situation where my knife had to 'chop' all the way till it hits the board.
That being said, dicing meat on a wooden board somehow tastes better. lol. maybe got extra ingredients.. -
chopping board ...becareful it drops and hurt ur toe....
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Originally posted by kops21:chopping board ...becareful it drops and hurt ur toe.... That sounds like something Confucious would say!
hehehe! -
hey! I'm a good girl!
I use a wooden chopping board for raw food/meats and
plastic for cooked or no need to prepare foods.
Re. the electric water boiler thingy...
The instructions on mine when it first came was to boil water and then throw away the first boiled water. So maybe that's what happens to the first boiled water?
Can we talk about Thermo Pots?! I LOVE THERMO POTS!!!